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Hey Artichoke, is this a Joke? (An Experiment with Fresh Artichokes)
Manage episode 414025130 series 2912245
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In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see.
It may be that the artichokes imported to our corner of the Canadian Prairies are sub-par. Perhaps they're harvested too soon or they're actually old. We're not sure, but we do know that the ones Heather attempted to roast for us had basically no "meat" to them. So, we reluctantly have to file this one away in the FAILS category of home cooks recipe testing. However, a cooking fail often makes for an entertaining podcast episode. We hope so, anyway! We always have fun even if the recipe doesn't work out in our favour.
If you're lucky enough to get decent artichokes where you live and are new to cooking them, you can still learn a few things about artichokes from this episode:
- Heather talks us through how to prep them by cutting off the thorns and digging out the choke.
- We discuss the roasting method and what flavours go well with artichokes (garlic, lemon and white wine were our choices).
- The way you eat this vegetable is, you dip a leaf in a sauce or melted butter, slide it between your teeth to remove the "meat" and discard the rest of the leaf.
Heather tells us about a quick recipe for baked canned artichoke hearts that simply involves topping them with a butter, parmesan cheese, breadcrumb and roasted lentil mixture and heating them through until the topping is golden. You get the artichoke flavour without the risk of getting a dud of a fresh artichoke.
Check the links below for past episodes and other random things we referenced in this episode.
Episode Links
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~ Antipasto Salad Recipe
~ Canadian Growing Zones
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Three Kitchens Podcast - a home cooking show
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